Today wasn’t a very productive day for me, so I’m just going with it. I’ve got a The Thick of It special lined up, and a 30 Rock episode that also needs to be viewed.
Friday nights, if you didn’t know, are also for fish and chip dinners. I loved thegvc’s recipe for Feesh Feengers, but as I didn’t have any dill or nori to hand, I just made some yummy tofu fingers (using a breadcrumb, marmite and mustard batter). Here they are, accompanied by oven-baked chips, broccoli, and lots of vinegar and ketchup:
Dessert, which I’ve been looking forward to all day, was a “Twist and Shout” peanut butter cup (ha ha! Get it? The twist is the white chocolate and the dark peanut butter. No? Doesn’t matter):
The recipe is pretty simple, and all you need are three things: white choc chips, PB & Co Dark Chocolate Dreams peanut butter, and star-shaped sprinkles.
- Get your white chocolate chips, and melt them, in a bain-marie if you’re fancy, or in a bowl-within-a-bowl if you’re not (I’m not).
- Get your *regular* sized cupcake tin, lined with doubled-up cupcake cases.
- Using copious amounts of white chocolate, line the bottom and sides of the cupcake cases with a thick layer of chocolate.
- Next, put two teaspoons of dark chocolate peanut butter in each cupcake case, making sure to smoosh the pb down to fill any gaps.
- With yet more white chocolate, cover the tops of each cupcake case, making sure to fill any gaps at the edges.
- Shake a few star-shaped sprinkles on top, and refridgerate until solid. And voila, you have instant happiness!
Here’s the music that’s keeping me company this Friday night:
Roadrunner, by Jonathan Richman and the Modern Lovers
And I’m currently falling in love with Television all over again (or maybe just Tom Verlaine).
Foxhole, by Television
That tofu looks crazy good. Any chance of el recipe?
It’s just something I threw together, so I don’t have a specific recipe. It’s something like this:
- Defrost, drain and press approx 125g of frozen tofu. Cut into two sticks
- In a bowl, mix together 1 heaped tsp Marmite and 1 heaped tsp Dijon mustard
- Place a cup of wholemeal breadcrumbs into a flat plate
- Coat the tofu sticks in the Marmite/mustard mixture, and then coat with breadcrumbs
- Shallow fry in oil (I use olive) until the tofu sticks turn gold
- Place in a preheated oven (on gas mark 4) for approx 15 minutes, or until the tofu is crispy.
I would’ve been thinking about that “Twist and Shout” all day, too. Very simple, very nice
Oh wow, that peanut butter cup looks amazing. Also: The Thick of It, 30 Rock, Modern Lovers and Television are some of my favourite things. I commend your awesome taste!
Genius.
Thanks guys!